The Oriental Slicing Knife is a wide-bladed, narrow-spined knife that can be used to chop through meat and vegetables. It can also be used to remove meat from bones, and like the santoku is good for scooping ingredients into cookware.
Every knife in the I.O.Shen Mastergrade range uses the very latest technology to construct a blade that is not only amazingly sharp but will retain an edge for a phenomenal amount of time. They have been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control.
The unique handle design distinguishes I.O.Shen from any other knife. The full tang construction provides strength, balance and precision control.
The razor sharp edge ensures cleaner sharper cuts and the Triplex Technology extends the edge life between sharpening.